Cafe Bags Recipe
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Ingredients
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Dough
Filling
Glaze / Finish
Method
Dough
- 1
- 2
Mix and knead
In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the liquid mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead 5–7 minutes in a stand mixer on medium speed). If dough is sticky, add up to 2 tablespoons more flour, a tablespoon at a time.
- 3
First rise
Place the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.
Filling
- 4
Prepare filling mixture
While the dough rises, stir together the softened butter, brown sugar, and ground cinnamon in a bowl until spreadable and uniform. If using nuts or dried fruit, fold them into the mixture so they are ready to spread.
- 5
Roll out dough
After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.
- 6
Spread filling
Evenly spread the cinnamon-brown sugar mixture over the rolled dough, leaving a 1/2-inch border at the far long edge. If using nuts or raisins, sprinkle them evenly over the filling.
- 7
Form logs
Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under to create a neat log.
- 8
Cut and arrange
Using a sharp knife or dental floss, cut the log into 10–12 even pieces (for cafe-style medium buns). Place each piece swirl-side up on a parchment-lined baking sheet or into a greased 9x13-inch pan, spaced about 1 inch apart.
- 9
Second rise
Cover the arranged buns with lightly greased plastic wrap or a towel and let rise 30–40 minutes until puffy and nearly doubled.
Bake & Finish
- 10
Preheat oven
Preheat the oven to 350°F (175°C) while the buns complete their second rise.
- 11
- 12
- 13
